Cinnamon Raisin Breakfast Ring

Last Saturday, we were invited to a brunch party, and that had me thinking about cinnamon rolls. I’ve made plain cinnamon rolls and pumpkin cinnamon rolls and tried different glazes on top, but I felt it was time to try something completely new and different. I found this breakfast ring in The Modern Baker, and this was just what I wanted to try. Incidentally, while looking through the book, I kept pausing and thinking yes, I have to make that sometime. I’m now sure that I’ll eventually bake every item in it. The blueberry crumb cake was irresistible, and I ended up baking that too. But, first, the breakfast ring. I thought the shape would be pretty, but I was curious if the taste and texture would be much different from my usual cinnamon rolls.

The dough is a quick brioche which is started with warmed milk, yeast, and flour. That mixture is left to bubble and rise for 20 minutes before it’s added to butter, sugar, salt, eggs, egg yolks, and flour in a food processor. There’s a tiny error in the breakfast ring recipe. You are instructed to follow the quick brioche recipe through step six, but you should actually only follow it through step four. That was no problem though; it’s obvious that you’re done at step four. The mixed dough was then chilled for an hour after which it was rolled into a rectangle on a floured surface. The filling included softened butter, light brown sugar, cinnamon, raisins, and chopped pecans, and that was spread over the rectangle of dough. The dough was rolled up jelly-roll style, transferred to a parchment-lined baking sheet, and then formed into a ring. Of course, I worried over the evenness of the circle. Where the ends meet, it forms a smaller cross-section that the rest of the ring, but a little coaxing and sculpting left it looking good enough.

The ring shape was smoothed and slightly flattened down from the top. Using scissors, cuts were made all around from the outside perimeter to about three-quarters of the way toward the center. Each piece was twisted to one side to expose the filling. You have to lift and pull a little to get the cut and turned pieces to sit nicely next to one another. After the twisting and flipping, the finished ring sat until doubled in size. An egg wash was applied, more chopped pecans were sprinkled on top, and it was baked. Once cool, it was dusted with confectioners’ sugar. Happily, it was sturdy enough to be transferred to a clean tray, but I feared that step and took photos prior to moving it.

I couldn’t wait to find out how it compared to the cinnamon rolls I’ve been making for years. Because of the ring shape, I couldn’t exactly have a little sample before presenting it to our hosts. So, I crossed my fingers and off we went. At the brunch, I heard some positive reactions about it from other guests and hoped they weren’t just being kind. Finally, I cut a piece for myself. The first bite informed me that it was good, second bite: yes, I like the raisins and pecans, third bite: ok, this dough is better than what I’ve been using for rolls, then no more thinking and just eating. The ring makes a nice presentation and is no more difficult than cutting rolls, but individual portions would be just as good. It was a definite keeper of a breakfast bread, and this tender brioche dough will be my new standard.

I’m submitting this to Yeastspotting where you’ll find some seriously well-made bread.

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